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Home » Entrees » Vegan Mapo Tofu {Braised Tofu}

January 19, 2021

Vegan Mapo Tofu {Braised Tofu}

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This vegan Mapo Tofu leaves a tingle on your tongue and the sauce keeps you coming back for more. Minced shiitakes are used here in place of pork and are perfect with the soft pillowy texture of the tofu. This recipe is fun to make and is ready in under 45 minutes!

A bowl of vegan mapo tofu. this Recipe

Table of Contents

  • The inspiration for the vegan mapo tofu dish
  • For more great spicy tofu dishes, check these recipes out!
  • Vegan Mapo Tofu
    • Description
    • Ingredients
    • Instructions

The inspiration for the vegan mapo tofu dish

This is inspired and adapted from Omnivore’s Cookbook Mapo Tofu recipe. It’s so easy, so delicious and loaded with spice and umami funk.

In the Beforetimes, I would usually go to H-Mart in Cambridge to grab things like Doubanjiang and Sichuan peppercorns, which are essential to this dish. While there, I would either visit a friend or explore some part of downtown and find some vegan place to eat at. I really miss doing that. To get these two things for this recipe, I just ordered them from amazon, from my home, in my daytime sweatpants. : (

A bowl of vegan Mapo Tofu shot against a dark background.

Traditional Mapo Tofu uses ground beef or pork in the sauce, but I used minced fresh shiitakes here. You could probably also use crumbled tempeh (steam first).

This smells fantastic as it cooks! The tofu softens and develops a pillowy texture. This is perfect comfort food … to make and eat!

Vegan Mapo Tofu, shot on a wooden board.

For more great spicy tofu dishes, check these recipes out!

Tofu Satay with Spicy Peanut Sauce

Crispy Tofu with Spicy Ginger Sauce

Double-Dredged Tofu with Gochujang Glaze

Glazed Tofu with Fiery Sriracha Pearls

Grilled Sambal Oelek Tofu with Peanut Butter Sauce

Print
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A bowl of vegan mapo tofu.

Vegan Mapo Tofu


★★★★★

5 from 1 reviews

  • Author: erin wysocarski
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Diet: Vegan
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Description

This vegan Mapo Tofu is perfectly spicy, leaving a tingle on your tongue. Minced shiitakes are used here in place of pork and are perfect with the soft pillowy texture of the tofu. This recipe is easy to pull together in under 45 minutes!


Ingredients

for the marinade

  • 2 tsp dry sherry
  • 1 tsp soy sauce
  • 1 tsp finely minced ginger
  • 2 tsp grated garlic (grated on a microplane grater)
  • 2 scallions, chopped (separate white and green parts, use white parts here and reserve green parts for serving)
  • 4 tsp finely minced shallots

for the rest

  • 2 TB vegetable oil
  • 2 tsp Sichuan peppercorns
  • 1 cup minced shiitake mushrooms
  • 2 TB Doubanjiang
  • 1/4 cup hot vegetable broth
  • 15 oz. block tofu, diced into 1X1-inch cubes (I used Kettle-style firm)
  • 2 tsp chili oil
  • 1 cup hot vegetable broth
  • 1 tsp sugar
  • 1 tsp cornstarch, whisked with 1 TB water in a small bowl

to serve

  • the reserved green parts of the chopped scallions
  • more chili oil, if desired
  • rice (optional)

Instructions

to make the marinade

  1. Combine the sherry, soy sauce, ginger, garlic, scallions and shallots in a small bowl. Set aside.
  2. In a large cast iron skillet or Dutch oven, warm the vegetable oil over medium-high heat. Add the peppercorns. When they turn brown and crispy, strain them through a fine mesh sieve, catching the oil in a small bowl. Scrape the oil back into the skillet and reserve the peppercorns.
  3. Reduce the skillet heat to medium. Add the shiitakes and allow to cook down for several minutes. Add the Doubanjiang and stir to combine.
  4. Add the 1/4 hot cup broth to deglaze and loosen the mixture.
  5. Add in the bowl of marinade. Stir to combine.
  6. Gently place the tofu on top of the shiitakes in the skillet.
  7. Whisk the chili oil, and vegetable broth together in a small measuring cup. Pour over the top and allow to come to a simmer. Don’t stir or touch the tofu or it will break up. As it braises, it will firm up and then you can stir it.
  8. Reduce the heat to low, cover, and allow to simmer for 10-15 minutes. The sauce will reduce and the tofu will absorb the marinade and develop a nice texture.
  9. Add in the sugar and gently stir with a rubber spatula.
  10. Add the cornstarch slurry to the skillet. Gently stir until the sauce thickens. Remove from the heat.
  11. Ground the reserved peppercorns in a coffee grinder.
  12. Divide the tofu into two bowls. Top with the reserved green onions, more chili oil and the ground peppercorns, to taste.
  13. Serve as is or with rice.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Lunch, Dinner
  • Method: Sautéed, Simmered
  • Cuisine: Chinese

Keywords: mapo tofu, vegan mapo tofu

Did You Make This Recipe?

Tag @olivesfordinner on Instagram … we’d love to see it!

Chopsticks holding a bite of vegan Mapo Tofu.

Braised tofu is amazing: pillowy soft and a perfect melt-in-your-mouth texture. I’ll be making and shoving this into my face often!

A top-down shot of a bowl of vegan Mapo Tofu.

You may also like:

Red Quinoa Salad
Sweet Potato and Kidney Bean Burritos
Wonton Soup with Vegan Pork
Crispy Hearts of Palm Tacos

Filed Under: Entrees, Tofu, Top Posts Tagged With: mushrooms

Reader Interactions

Comments

  1. Nikki Kamminga says

    January 23, 2021 at 6:42 am

    That looks scrummy, for Doubanjiang could I use gochujang?

    ★★★★★

    Reply
    • erinwyso says

      January 23, 2021 at 8:04 am

      Nikki, I don’t think that would give the same flavor, but it could still be delicious. If you try with good results, I’d love to know!

      Reply
  2. Stephanie says

    January 23, 2021 at 4:02 pm

    looks amazing, Im allergic to mushrooms and green beans what can I substitute for mushrooms?
    Thank you

    Reply
    • erinwyso says

      January 23, 2021 at 9:42 pm

      Stephanie, although I haven’t tried it, I think you could try steamed and crumbled tempeh here. I hope you enjoy!

      Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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